“The countryside is full of an abundance of wild food that our ancestors would have picked and used each season. Come along and rediscover the art of identifying and using wild food in new and interesting ways.
Paul will guide us through the seasons explaining what might be available in a hedgerow near you at different times of the year. We will visit The RISC Edible Garden in Reading which Paul designed. Weather permitting we’ll stroll along some local byways to see what tasty edibles we can find. This course will give confidence in identifying leaves, fruits, nuts and fungi that have culinary uses – and maybe hunt out the elusive pignut! Or even a trouffle or two.
Then it’s into the WI Cookery School with Carrie where, through a mixture of demonstration, individual practical and groupwork, we’ll create dishes using seasonal wild food. We’ll try items like sorrel and cheese soufflés, cherry plum tartlets and maybe comfrey fritters or wild mushroom risotto. You’ll have the opportunity to taste all the dishes made and have an item or two to take home. A recipe booklet will also be available. ”
For full details on the courses offered please click through to the website below.